Gola Kebab

Updated at: Tue, 21 May 2024 11:06:42 GMT

Step 1

In a bowl, add the lamb mince, kachri powder, salt, chilli powder, and turmeric. Mix well to combine.

Step 2

In a grinder, grind the coriander seeds, cumin seeds, black cumin seeds, long pepper, mace, nutmeg, cloves, black peppercorns, and dried red chillies coarsely. Add this mixture to the mince and mix well.

Step 3

In a chopper, chop the green chillies, garlic, ginger, and onion coarsely. Squeeze out any excess liquid and add this mixture to the mince.

Step 4

Add cornflour to the mince mixture and mix well for 10-12 minutes. Refrigerate the mixture for 2-3 hours.

Step 5

Take out the mixture from the refrigerator and shape it into round balls. Insert the kebabs onto skewers to give them a round shape like a restaurant.

Step 6

Heat oil in a frying pan and fry the kebabs until they are cooked through. Alternatively, you can also cook them in an air fryer, on a BBQ, or on a grill.

Step 7

In a sizzler, heat up some oil and add chopped onions. Add the cooked kebabs and serve hot.

Step 8

Serve the gola kebabs with mint chutney, naan, or rice for a delicious meal.

Step 9

Make sure to use lamb mince with 20% fat for the best flavor and texture in the kebabs.

Step 10

Grinding the spices coarsely adds a nice texture and flavor to the kebabs. Be careful not to grind them too finely.

Step 11

Squeezing out excess liquid from the chopped green chillies, garlic, ginger, and onion helps prevent the kebabs from becoming too watery.

Step 12

Mixing the kebab mixture well for 10-12 minutes helps develop the flavors and ensures that the ingredients are well combined.

Step 13

Refrigerating the kebab mixture for 2-3 hours helps the flavors to meld together and makes it easier to shape the kebabs.

Step 14

Cooking the kebabs until they are cooked through and have a nice brown crust will give them a delicious flavor.

Step 15

Serving the kebabs hot with a sizzler adds a nice touch and enhances the presentation of the dish.

Step 16

Feel free to adjust the spice levels to suit your taste preferences. Add more chilli powder for a spicier kebab or reduce it for a milder version.

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